CRIS Current Research Information System

PARPINELLO, GIUSEPPINA PAOLA
 Distribuzione geografica
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Continente #
NA - Nord America 11.125
AS - Asia 10.227
EU - Europa 9.195
Continente sconosciuto - Info sul continente non disponibili 800
AF - Africa 659
SA - Sud America 634
OC - Oceania 44
Totale 32.684
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Nazione #
US - Stati Uniti d'America 10.878
CN - Cina 3.229
IT - Italia 2.844
SG - Singapore 2.647
GB - Regno Unito 2.175
VN - Vietnam 1.917
DE - Germania 857
FR - Francia 632
HK - Hong Kong 592
SE - Svezia 581
IN - India 511
BR - Brasile 418
RU - Federazione Russa 395
KR - Corea 292
UA - Ucraina 286
IE - Irlanda 252
BD - Bangladesh 228
NL - Olanda 198
JP - Giappone 192
TG - Togo 175
ZA - Sudafrica 172
CI - Costa d'Avorio 169
CA - Canada 144
CH - Svizzera 136
FI - Finlandia 128
EE - Estonia 114
BG - Bulgaria 103
ES - Italia 97
ID - Indonesia 82
TR - Turchia 74
PT - Portogallo 72
AR - Argentina 71
PL - Polonia 66
BE - Belgio 60
JO - Giordania 59
SC - Seychelles 53
PH - Filippine 52
GR - Grecia 50
MX - Messico 50
TH - Thailandia 50
PK - Pakistan 48
CL - Cile 44
NG - Nigeria 44
IR - Iran 42
AT - Austria 37
IQ - Iraq 35
AU - Australia 33
TW - Taiwan 32
EC - Ecuador 30
CO - Colombia 27
MY - Malesia 22
LB - Libano 21
RO - Romania 21
SA - Arabia Saudita 19
PE - Perù 17
XK - ???statistics.table.value.countryCode.XK??? 15
RS - Serbia 14
JM - Giamaica 13
UZ - Uzbekistan 13
PY - Paraguay 12
DK - Danimarca 11
NP - Nepal 11
NZ - Nuova Zelanda 11
AE - Emirati Arabi Uniti 9
HU - Ungheria 9
EU - Europa 8
IL - Israele 8
LT - Lituania 8
VE - Venezuela 8
CZ - Repubblica Ceca 7
KE - Kenya 7
SK - Slovacchia (Repubblica Slovacca) 7
AF - Afghanistan, Repubblica islamica di 6
EG - Egitto 6
HN - Honduras 6
HR - Croazia 6
MA - Marocco 6
MD - Moldavia 6
NO - Norvegia 6
CY - Cipro 5
GH - Ghana 5
ME - Montenegro 5
PS - Palestinian Territory 5
SV - El Salvador 5
AZ - Azerbaigian 4
CR - Costa Rica 4
KZ - Kazakistan 4
LK - Sri Lanka 4
LV - Lettonia 4
MK - Macedonia 4
NI - Nicaragua 4
PA - Panama 4
PR - Porto Rico 4
SN - Senegal 4
BO - Bolivia 3
BZ - Belize 3
DZ - Algeria 3
ET - Etiopia 3
GE - Georgia 3
GT - Guatemala 3
Totale 31.869
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Città #
Southend 1.928
Singapore 1.773
Ashburn 1.201
San Jose 753
Fairfield 642
Santa Clara 623
Chandler 607
Hefei 571
Hong Kong 554
Ho Chi Minh City 408
Council Bluffs 374
Beijing 366
Ann Arbor 365
Hanoi 361
Wilmington 358
Boardman 349
Princeton 341
Bologna 333
Dong Ket 323
Woodbridge 311
Houston 298
Seattle 292
Dublin 246
Seoul 245
Cambridge 210
New York 195
Lauterbourg 194
Los Angeles 192
Turin 181
Jacksonville 178
Lomé 175
Abidjan 169
Milan 167
Dallas 157
Nanjing 154
Tokyo 147
Westminster 136
Guangzhou 125
Berlin 122
Padova 121
Jinan 109
Rome 103
Sofia 101
Buffalo 98
Bern 93
Cesena 89
Helsinki 88
Parma 83
Shenyang 82
Forlì 81
Redondo Beach 79
Dearborn 75
Rimini 74
Shanghai 70
Zhengzhou 66
Medford 62
Saint Petersburg 62
Changsha 61
Verona 58
Washington 58
Amman 57
Bengaluru 55
Frankfurt am Main 55
Da Nang 54
Phoenix 51
Haiphong 50
Hebei 50
San Diego 50
Redwood City 49
The Dalles 49
Tianjin 49
Hangzhou 48
Munich 48
Brussels 47
Chicago 43
Florence 41
Jakarta 40
London 40
Redmond 40
Nanchang 39
Naples 38
São Paulo 38
Des Moines 37
Hyderabad 36
Johannesburg 36
Mülheim 35
San Francisco 35
Shenzhen 35
Basingstoke 34
Mahé 34
Atlanta 33
Toronto 33
Fremont 31
Jiaxing 31
Orem 28
Athens 27
Brooklyn 27
Lappeenranta 27
Montreal 27
Paris 26
Totale 19.440
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Nome #
Chemical composition and sensory evaluation of wines produced with different Moscato varieties 499
The Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review 462
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 342
Dealcoholized Wine: A Scoping Review of Volatile and Non-Volatile Profiles, Consumer Perception, and Health Benefits 307
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines 306
Beneficial effects of bunch-zone late defoliations and shoot positioning on berry composition and colour components of wines undergoing aging in an organically-managed and rainfed Sangiovese vineyard 303
Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins. 278
Analytical profiling of food-grade extracts from grape ( Vitis vinifera sp.) seeds and skins, green tea ( Camellia sinensis ) leaves and Limousin oak ( Quercus robur ) heartwood using MALDI-TOF-MS, ICP-MS and spectrophotometric methods 274
Silicio, alleato in vigneto per migliorare la qualità dell'uva 270
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 265
Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines 260
Evaluation of Soil and Canopy Management Strategies in Highly Sustainable Viticultural Systems.. 246
Treatment of grape juice by osmotic distillation 245
Antioxidant activity of commercial food grade tannins exemplified in a wine model 242
Albana di Romagna: aspetti enologici e sensoriali 236
Effetti della degemmazione basale sulla produttività dei ceppi e sulla qualità dell'uva e del vino nella cv Albana 233
Enzimi pectolitici per estrarre composti fenolici dalle vinacce 233
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 232
Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems 226
White wine dealcoholization by osmotic distillation: An experimental study and impact on key quality parameters 221
Climate change trends, grape production, and potential alcohol concentration in wine from the "Romagna Sangiovese" appellation area (Italy) 216
Analysis of mechanical properties of cork stoppers and synthetic closures for wine bottling 215
Future climatic suitability of the Emilia-Romagna (Italy) region for grape production 208
Sistema, metodo e dispositivo per la rilevazione di tannini in un liquido 208
Characterization of Uva Longanesi red wine by selected parameters related to astringency 207
Dispositivo per la stabilizzazione del vino ed altre bevande vegetali e relativo procedimento di stabilizzazione 207
Characterisation of Colour Components and Polymeric Pigments of Commercial Red Wines by Using Selected UV-Vis Spectrophotometric Methods 204
Evaluating membrane behavior to ethanol-water mixtures and wine: a comparative investigation 202
Chemical and sensory characterisation of Sangiovese red wines: comparison between biodynamic and organic management 200
Climatic shifts in high quality wine production areas, Emilia Romagna, Italy, 1961-2015 195
Fingerprint of enological tannins by multiple techniques approach 194
Saccharomyces eubayanus potential in winemaking field. 192
Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study 191
Glyphosate impacts on polyphenolic composition in grapevine (Vitis vinifera L.) berries and wine 190
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 190
Evaluation of physicochemical characteristics, color and volatile profile of low alcohol beverage based on concentrated white wine produced by NF and RO membranes 189
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains 189
Attenuated Total Reflection Mid-Infrared (ATR-MIR) spectroscopy and chemometrics for the identification and classification of commercial tannins. 188
Device for stabilizing wine and other vegetable beverages and the related stabilizing method 188
Rapid optical method for procyanidins estimation in red wines 186
Fast Analysis of Total Polyphenol Content and Antioxidant Activity in Wines and Oenological Tannins Using a Flow Injection System with Tandem Diode Array and Electrochemical Detections 184
Rapid assessment of red wine compositional parameters by means of a new Waveguide Vector Spectrometer 183
Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines 179
Exploring tannins content and reactivity in red wines by means of an innovative and rapid optical method 179
Microbiological, functional, and chemico-physical characterization of artisanal kombucha: an interesting reservoir of mmicrobial diversity 178
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency 176
Oenological tannins: a review 176
Characterization of sugarbeet (Beta vulgaris, L.) protein" 175
Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi Wines 175
Rapid screening method to assess tannin antioxidant activity in food-grade botanical extract 175
Nuovo dispositivo per la stabilizzazione in flusso continuo dei vini bianchi 175
System, method and device for detecting tannins in a liquid 175
Analisi FTIR di vini portoghesi 172
Caratterizzazione di tappi in sughero e tappi sintetici utilizzati per l’imbottigliamento del vino 172
Rapid analysis of ascorbic and isoascorbic acids in fruit juice by capillary electrophoresis 172
Enhancing Ethanol Removal from Wine: A Comparative Study of Reverse Osmosis, Nanofiltration and Osmotic Distillation 171
Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures 171
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 170
Metodo ottico per la determinazione rapida del contenuto di tannini nei vini rossi 170
Application of infrared spectroscopy for the prediction of color components of red wines 169
Physiological and Enological Implications of Postveraison Trimming in an Organically-Managed Vineyard (cv. Sangiovese) 169
Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting 169
Saccharomyces Eubayanus potential in winemaking field 169
Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry 169
Effect of co-inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland 168
Metodo ottico per la determinazione rapida del contenuto di tannini nei vini rossi 168
Innovative method for the direct measurement of tannins in red wines 168
A new device for protein stabilisation of white wines throughout a continous flow system 167
Application of Infrared Spectroscopy to Grape and Wine Analysis 167
Preliminari prove del naso elettronico per l'analisi della qualità sensoriale delle albicocche 166
Monitoring peroxides generation during model wine fermentation by FOX-1 assay 165
Chemical profile and antioxidant activity of sage herbal dust extracts obtained by supercritical fluid extraction 165
Packaging of Wine in Aluminum Cans – A Review 164
Insight on Tannin Extraction and Mechanical Changes During Maceration from Skins and Seeds of Italian Red Grape Varietie 163
The effect of bentonite fining on the volatile and non-volatile profile of Italian white wines 163
Characterisation of Italian apricot commercial juices by high–performance liquid chromatography analysis and multivariate analysis 163
Effects of vineyard irrigation regimes and yeast inoculation strategies on fermentation dynamics and wine sensory profile 161
Aromatic Characterization of Sparkling Moscato Wines from Farroupilha (RSBRasil) and Asti (Italy) 160
The diversity of tannins in Italian red wines: chemical and sensory characteristics 160
Metodi di analisi del colore dei vini rossi: antociani, pigmenti polimerici e copigmentazione. 160
Survey of Patulin contamination in apple juices from organic and conventional agriculture 158
Chemical composition and sensory evaluation of wines produced with different Moscato varieties. 158
New device for protein stabilisation of white wines throughout a continuous flow system 157
Caratterizzazione di succhi di albicocca mediante HPLC ed analisi multivariata. 157
Cyclic voltammetry for authentication and compositional profiling of oenological tannins 156
Climate change trends, grape production, and potential alcohol concentration in Italian wines 156
Analisi della Vitamina C in succhi di frutta tramite elettroforesi capillare 156
Il ruolo dell’ossigeno nel vino. 155
Application of different techniques on stone fruit (Prunus spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties 155
Extraction time course of selected red color components from grape pomace 154
Capire i gusti dei consumatori attraverso l'analisi sensoriale 154
Le tecniche colturali rispettose dell'ambiente 154
Recovery of phenolic compounds from red grape pomace extract through nanofiltration membranes 154
Marzemino in Romagna: storicità e potenzialità enologiche 153
Nuovi metodi di analisi dei polisaccaridi nei vini 153
DROPLET EVAPORATION METHOD AS AN APPROACH TO QUALITY ANALYSIS OF ORGANIC AND BIODYNAMIC WINE SAMPLES FROM A LONG-TERM ITALIAN FIELD TRIAL 153
Bio e biodinamico: un test sulle uve Sangiovese 153
Microwave-assisted extraction and membrane-based separation of biophenols from red wine lees 153
The effect of ethanol, SO2, and transition metals on browning kinetics in low‐ and no‐alcohol model wine 152
Determination of grape quality at harvest using Fourier transform mid-infrared spectroscopy and multivariate analysis. 152
Totale 19.533
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Categoria #
all - tutte 89.156
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 89.156
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.889 0 146 170 240 285 198 209 192 142 166 619 522
2022/20233.660 330 485 189 371 236 223 205 194 611 117 347 352
2023/20241.669 67 177 146 82 143 407 107 71 73 139 124 133
2024/20254.996 174 578 450 350 891 276 500 185 142 272 293 885
2025/202610.603 654 1.029 928 668 1.220 575 1.098 466 1.845 904 657 559
2026/20271.174 662 512 0 0 0 0 0 0 0 0 0 0
Totale 32.684